Archives: Malaysia International Gourmet Festival 2009 (01-31 October 2009)

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Safari Dinner
28 October 2009, Chynna & Iketeru, Hilton KL
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A safari dinner is always a delight as you never know what to expect from the different restaurants. When the diners arrived at Hilton Kuala Lumpur for the MIGF Safari Dinner, they were led to the poolside area to enjoy pre-dinner cocktails. Among the distinguished guests were YAM Tunku Naquiyuddin ibni Tuanku Ja’afar, Royal Patron of the Malaysia International Gourmet Festival and his lovely wife Tunku Nurul Hayati Tunku Bahador, along with Dato’ Rolf Schnyder and Datin Chai Schnyder, Dato’ Eddie Teo and Liew Sip Chon.

The group of diners were then ushered to the earth-toned interior of the Japanese restaurant where they settled down amidst the Zen-like atmosphere. The elegant dining room is a mixture of sharp and soft edges, accentuated by modern designs with classic Japanese adornments made from wood, clay and bamboo. The restaurant also boasts a teppanyaki counter and sushi bar where the chefs prepare dishes with artistry and attention to detail.


The diners raved about the Temari Sushi or five kinds of sushi balls which were served as appetisers. They also enjoyed the Trilogy of Codfish, among the other dishes. After a serving of Momotaro tomato sherbet, they were escorted to Chynna. Guests felt as if they were transported back to 1920s Shanghai, because the opulent restaurant was done up in Chinese silk lanterns, Oriental chairs and gilded décor. Chef Lam Hock Hin ‘wok-ed’ up Hong-Kong inspired dishes with a twist for the diners.


The Thermidor-style Grilled and Baked King Prawn with Durian proved a big hit for the night. F& B Manager Gerard Walker lists the dish as one of his favourites. “The prawn with durian was really a unique experience for guests, including myself,” he said. “The flavours were really one-of-a-kind and it tasted wonderful with a great texture.”

Michelin Star Chef Albert Tse from Conrad Tokyo’s avant-garde Chinese restaurant China Blue was also present, flown in especially for the MIGF. Together with Chef Lam Hock Hin, he lent a magical touch that truly captivated the guests.

There was also a traditional tea-pouring presentation done using a long-stemmed teapot. The presentation was like an elaborate version of teh tarik preparation, and the server even entertained the diners’ with a few Kung Fu moves while serving the tea.

Datin Chai Schnyder, as with the other diners, could not hold back her smile that evening. “What I like most about MIGF is that it challenges the chefs to provide unique and exciting dishes,” she said. “Tonight was absolutely perfect. I like the fact that there was the Michelin Star Chef flown in.”

Chef Lam Hock Hin was as busy as ever in the kitchen preparing his dishes. “Today was really challenging but I really enjoyed creating all the dishes,” he said, and added, “The MIGF is great fun. I get to meet other chefs and talk about our different skills, products and promotions.”

Hilton KL Manager William Costley said at the end of the evening, “We managed to bring our guests to two countries – Japan and China in one night and we hope that they have enjoyed the journey.” He also hinted that Hilton KL will definitely be joining in the MIGF again next year!

The night was filled with contrasting atmospheres and cuisines but it turned out to be a perfect fit. The guests, although embarking on a journey to ‘two countries divided by the ocean’, were united by their love for fine dining.